* ½ pack of Purple Majesty Potatoes (about 600g)
* 800g chopped Tomatoes (2 cans)
* 2 tablespoons Olive oil
* 2 Litres /3½ Pints Vegetable stock
* 1 Large Onion, peeled and Diced
* 2 Cloves garlic, peeled and crushed
* 4 Carrots, peeled and sliced
* 1 Red pepper, washed and Diced
* 400g Cannellini beans, rinsed and drained
* 1 tablespoon Worcestershire sauce
* 1 teaspoon Sugar
* 175g / 6oz Spinach leaves
* Freshly ground black pepper

===Method===
* Prepare the Purple Majesty Potatoes by washing and cutting into 1 inch cubes.
* In a large, non-stick, lidded saucepan, heat the Olive oil and add the Diced Onion and Garlic and sauté over a medium heat for about 5 minutes until starting to soften.
* Next add the Diced Potato and sliced Red pepper and cook with the Onions and Garlic for a further 5 minutes adding a splash of water if too dry.
* Now add the Vegetable stock, tinned Tomatoes, sliced Carrot, Red pepper, drained cannelloni Beans, Worcestershire sauce and teaspoon of Sugar.
* Cover and cook over a medium heat for 15-20 minutes until the Potatoes are soft but still hold their shape.
* Finally add lots of Freshly ground black pepper, stir through the Spinach leaves.
* They will cook immediately and serve!
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